Kung Pao Diced Potato
By AlberthaRoob
Kung Pao is a cooking technique that processes fresh and delicate animal raw materials into small dices. After sizing, they are put into an oil pan and stir-fry until they are cut off. Remove and control the oil, pour it into a stir-fried seasoning pan and evenly wrap it with thick juice. Then stir fry into vegetables.
Recipe Recommendations
- potatoes one
- carrots appropriate amount
- peanut kernels 50 grams
- dried chili of 3
- balsamic vinegar 1 scoop
- sugar 1 scoop
- chicken essence 3 grams
- sesame oil 0.5 spoon
- starch appropriate amount
- water appropriate amount
- peppercorns capsule counting
- slightly spicy
- fried
- ten minutes
- simple
Steps for Kung Pao Diced Potato
1
Prepared potatoes, carrots and peanuts.
2
Peel and dice potatoes, wash peanuts, peel and dice carrots, cut green onions into small pieces, dice dried peppers, and slice garlic.
3
Deep-fry the peanuts in the oil over low heat.
4
Put in the potatoes and fry them over high heat until the skins of the potatoes are colored and wrinkled.
5
Leave the base oil and saute the dried peppers, onions, garlic and pepper until fragrant.
6
Pour in the carrots and stir fry over medium heat until the carrots change color.
7
Add diced potatoes and stir fry a few times.
8
Add in a sauce synthesized from balsamic vinegar, white sugar, soy sauce, chicken essence, sesame oil, dry starch and water.
9
Pour in the mixed sauce and stir fry well.
10
Turn off the heat, add in the peanuts and mix well.